A cozy Italian bean & vegetable soup. This easy recipe is lightly inspired by the popular minestrone soup, but without the added pasta. This nutritious soup can be made on the stovetop or in the slow cooker!
Course Soup
Cuisine Italian, vegan
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 6
Ingredients
1tablespoonolive oil
1mediumyellow onion,finely diced
4garlic cloves,minced
4carrots,peeled and sliced (about 2 cups)
2stalkscelery, sliced
1/2 teaspoonsalt,or more to taste
Pepper to taste
2teaspoonsdried oregano
1teaspoondried basil
1/2 teaspoondried thyme
1can (5.4oz/156ml)tomato paste
1can (28oz/796ml)diced tomatoes with juices
1can (19oz/540ml)dark red kidney beans(see note)
4cupsvegetable broth,no salt added
1large handfulspinach(optional)
Instructions
Stovetop Method
In a large saucepan, heat oil over medium heat. Add the onions and garlic and cook until soft and fragrant, about 5 minutes. Add salt and pepper.
Stir in the carrots and celery. Cook for another 5 minutes.
Add the thyme, basil and oregano. Cook for 1 minute, then stir in the tomato paste and cook for another 1-2 minutes. Add the diced tomatoes, beans and broth.
Bring to a boil over high heat, then reduce heat to medium and let simmer, covered for 35 minutes or until the vegetables have softened. Stir in the spinach in the last minute of cooking.
Slow Cooker Method
Add all the ingredients (except the spinach) in your slow cooker. Stir to combine.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are cooked. Stir in the spinach and let it cook one minute until soft.
Notes
Store in airtight containers in the fridge for up to 4 days or in the freezer for longer. You can use canned beans or beans cooked from scratch. The cooking time will depend on the size of your vegetables. I recommend slicing the carrots and celery thinly and possibly cutting the larger slices in half.Feel free to switch the vegetables in this soup to use up what you have.